Fudge Cake with Milk Chocolate Frosting
Submitted by mittens
Rich fudge cake with unsweetened chocolate and brown sugar, topped with a thick milk chocolate and semisweet frosting. A serious chocolate lover’s layer cake.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
2 hrsThis is a two-layer fudge cake that means business. The batter gets its intensity from unsweetened chocolate melted and folded in at the very end, while brown sugar adds a caramel depth you won’t get from white sugar alone.
The frosting is where things get really indulgent. A full pound of milk chocolate blended with semisweet (or extra-bittersweet, your call) and softened butter creates a thick, spreadable ganache-style coating. Melting the chocolate over a double boiler and letting it cool before beating in the butter is key. Rush that step, and the frosting turns greasy instead of silky.
Cake flour keeps the crumb tender despite all that chocolate, and the batter comes together by adding the egg mixture in three parts, keeping everything smooth and emulsified.
Pro Tips
- Let the melted frosting chocolate cool until it’s no longer warm to the touch before adding butter. About 20 minutes. If it’s still hot, the butter melts and the texture goes wrong.
- Sift your cake flour before measuring. This recipe calls for 3 cups sifted, not 3 cups packed, and the difference matters.
- Line your pans with parchment. These layers are moist and will stick without it.
- The frosting can be made up to 3 days ahead and stored at cool room temp, or frozen for months. Let it soften before spreading.
Variations
- Dark chocolate version: Skip the milk chocolate in the frosting and use all semisweet or bittersweet for a more intense, less sweet finish.
- Mocha fudge: Add two tablespoons of instant espresso powder to the dry ingredients. Coffee deepens the chocolate flavor without making it taste like coffee.
- Salted fudge cake: Sprinkle flaky sea salt over the freshly frosted top for a sweet-salty contrast.
Ingredients
Directions
PREPARATION: FROSTING.
Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water.
Stir occasionally until completely melted.
Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes.
Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes.
Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer.
Heat the oven to 350℉ (180℃).
Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper.
FUDGE CAKE.
Sift the flour. Measure 3 cups. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar.
In a small bowl, whisk about ½ cup of the milk with the eggs and vanilla; set aside.
Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water.
Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1½ minutes, scraping the sides of the bowl twice.
Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition.
Add the melted chocolate and beat until just incorporated.
Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes.
Cool the cakes in their pans for 10 minutes and invert onto racks.
Cool completely before frosting.
Frost the top surface of one layer of cake and top with the second layer.
Spread the remaining frosting on the top and sides of the cake.
Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion.
Use a small spatula or spoon handle to pull out spikes of frosting all around the sides.
Cake can be completed a day ahead and refrigerated.
SERVING: Return to room temperature if refrigerated.
Cut into wedges and serve.
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